Marinara Sauce Ralphs In Philadelphia Recipes

MARINARA SAUCE

Provided by Food Network

Time 1h25m

Number Of Ingredients 10

Marinara Sauce image

Steps:

Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and tomato paste. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

Ingredients

1 large Spanish onion, chopped
6 to 8 garlic cloves, minced
1 cup extra-virgin olive oil
3 (28-ounce) cans tomatoes, crushed by hand
1/2 cup basil, chopped
1 1/2 tablespoons salt
1 teaspoon black pepper
1 teaspoon oregano
1/2 chopped parsley, chopped
3 tablespoons tomato paste

MARINARA SAUCE (RALPH'S IN PHILADELPHIA)

A traditional Philadelphia style marinara sauce. The original was developed using restaurant amounts so there is some room to play with amounts for personal consumption. We use the amounts listed and then, sometimes add some red wine, olives or chopped up bell pepper or a small amount of fennel We almost always puree it. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Found originally on the Food Network web site.

Provided by OliveLover

Categories Low Protein

Time 45m

Yield 3 quarts sauce

Number Of Ingredients 10

Marinara Sauce (Ralph's in Philadelphia) image

Steps:

Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and capers. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

Ingredients

1 Spanish onion, chopped
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
84 ounces crushed tomatoes
1/2 cup basil, chopped
1 tablespoon salt (or to taste)
black pepper
1 teaspoon oregano
1/2 cup parsley, chopped
2 teaspoons capers, rinsed and chopped

RAO'S MARINARA SAUCE

I got this receipe from Martha Stewart's website. This great recipe is from "Rao's Cookbook" by Frank Pellegrino. This stuff sells for $7.50 a quart in Florida. I use it with Frankie's Meatball s recipe found here on Recipezaar. This is the "real deal."

Provided by Danny Sneade

Categories European

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Rao's Marinara Sauce image

Steps:

Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.

Nutrition Facts : Calories 166.1, Fat 18, SaturatedFat 2.5, Sodium 1.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 0.2

Ingredients

112 ounces tomatoes with basil, whole and canned
1/2 cup olive oil
6 tablespoons onions, minced
4 garlic cloves, peeled and minced
1/2 teaspoon salt and pepper, freshly gound
12 fresh basil, torn (optional)
1/4 teaspoon oregano

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